Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then — as now — in home cooking, one had to watch the cost, and rice was an inexpensive way to fill out a meal; after all, rice feeds half the world. In most American homes at the time, rice was served buttered with salt and pepper. This recipe gave rice a little style, made it a delicious "fancy" side dish to serve alongside grilled meat or chicken. I always look forward to having any leftovers as a cold salad for lunch the next day. If you like a little added spice, put some hot pepper sauce on the table.

Ingredients

　　1/4 cup olive oil

　　2 onions, finely chopped

　　2 green bell peppers, seeded, ribs removed, and diced

　　2 ribs celery, finely chopped

　　3 cloves garlic, minced

　　1 cup long-grain white rice

　　One 8-ounce can tomato sauce

　　2 cups water

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　1 teaspoon cumin (optional)

　　Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and the water carefully. Season with the salt and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice.

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